Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Old Hickory on April 12, 2012, 08:08:02 PM
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Found a nice porterhouse at a decent price, so after Tommy's post on rib eyes I was hungry for steak. Did a 45 min cold smoke with hickory, then onto a hot PPG until IT was 123*, off and a 10 min rest. IT climed to 128*. Perfect for my wife and I, we like our beef rare.
(https://lh3.googleusercontent.com/-YyTS3sRQSrk/T4dt5zxgZ5I/AAAAAAAAB8U/GeBfOkqs06o/s800/Steak%2520Dinner002.JPG)
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Looks perfect to me!
I love the porterhouse cut but it is usually too expensive for me. I have been known to purchase on when it is on sale ;)
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Looks great, now Kimmie would say it's still kicking but what does she know :-X
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as soon as it is done moo-ing it is ready to eat in my book!!! Nice looking meal ya got there!!
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When Kimmie worked for a local steak joint here in town she would have a guy that came on Friday nights and order a steak.
Not just any steak but nice thick rib eye and here is how he would say cook it. If done right he would give a $20 tip.
Start the grill add the steak, drag the steak across the grill and count to 30, flip and slid back the other way for 30 sec's .
Now they won't or can't do it now but back then he gave a lot of $20 tips out ;)
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Man, and I haven't had breakfast yet!
Looks pretty tasty and I love that steakhouse style plate!
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Hot on the outside and cool on the inside..now that's a steak 8)
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Mmmmmmmmmmmmmm . . . M E A T ;D
Hub
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Hot on the outside and cool on the inside..now that's a steak 8)
I meant to ask, how does Smoochy like his steak?
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Medium Rare........when he gets tired of chewing I polish it off for him... ::)
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When I ran DJ's Steaks in VA we were near a major Army Base...Ft Belvoir. I had a Army guy come in and said can I make a very rare steak that looks cooked on the outside. I introduced him to what we call a Philly Burn Steak. Since we cooked over wood it was easy to do...just place the steak on the grill and pour melted butter over it and it flames up and gets a good char on the outside real quick, flip and do it on the other side and out it goes looking like a good cooked steak but as rare as can be in the middle. He came every Friday for a NY Strip and brought many buddy's to try it.
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Sounds almost like "Pittsburgh rare," charred on the outside, raw on the inside. So named because the mill workers would throw a piece of beef on a cooling steel plate to cook for lunch. They could only leave it on for a couple of seconds per side unless they wanted to eat charcoal.